Condensed Milk Bread (2024)

FAQs

What does condensed milk do in baking? ›

Underrated but definitely not underused, sweetened condensed milk is as much of a backbone in classic baking as sugar is. The thick syrup contributes both the sweetness of sugar and the benefits of milk without adding too much liquid since condensing milk removes moisture and concentrates the natural sugars.

What Does Shokupan Taste Like? Over the decades, Japanese bakers modified the Pullman loaf to appeal to the Japanese palate. As a result, shokupan is at once slightly sweet, buttery, and milky. This delicate balance comes from simple ingredients like white flour, yeast, milk powder, butter, salt, and sugar.

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

What is milk bread's main difference from traditional bread? The only liquid used in milk bread is milk. In most yeast bread recipes, the liquid is usually water. There are also no eggs in most yeast breads.

Evaporated milk has added sugar and carbohydrates which are very high, making sweetened condensed milk not healthy for nutritional intake for babies and children, Ali explained.

And these are some of the fluffiest shokupan loaves you'll find in Tokyo. The dough is left to rise at a low temperature for a long time, making it especially sweet, and the long steaming process gives it a moist and mellow texture.

Part of what makes milk bread so satisfying to eat is that feathery softness, which many bakers attribute to tangzhong, a roux that's incorporated into the dough.

Bread flour produces baked goods with more structure and chew than all-purpose flour, as all-purpose only has a protein content of 10 to 12 percent, versus the 12 to 14 percent of bread. All-purpose flour produces tender baked goods (as opposed to chewy ones) and is ideal for cakes, muffins, biscuits, piecrust, etc.

The flour you used may have contained too much protein. Protein is one of the ingredients that help yeast bread brown. Use bread flour that is purchased at a grocery store or a national brand of all-purpose flour.

Overworking the dough can cause the gluten strands to break down, resulting in a tough and dense bread. To ensure a light and fluffy texture, knead the dough just until it becomes smooth and elastic. This usually takes about 7-10 minutes by hand or 5 minutes in a stand mixer.

What bread do Chinese eat? ›

Mantou, one of the more basic in the wheat-based family and popular in northern parts of China, is a leavened bun made of flour, milk or water, and yeast, and is steamed. Plainer in taste, they are similar to American rolls in that they are meant for accompanying stronger flavored dishes.

Taste wise the milk bread was slightly sweeter than a regular loaf made with water would be. Buttermilk and yogurt loaves had a slightly more intense flavour with hints of acidity but also sweetness. The sour cream bread had the richest taste and mouthfeel.

Milk bread dough is an enriched dough, which means it has dairy (milk, cream, and/or butter), eggs, oil, and/or sugar added to it. It is softer and richer than regular breads, which are made with primarily flour, water, salt, and yeast.

Condensed Milk Substitutes

If you don't have sweetened condensed milk, you can make your own using evaporated milk and sugar, or you can bring 3/4 cup of white sugar, 1/2 cup of water, and 1 1/8 cups of dry powdered milk to a boil and cook, stirring frequently, until thickened, about 20 minutes.

One 14-ounce can is roughly the same as adding 1 cup of evaporated milk and 1 cup of granulated sugar (more accurate is 7 oz. evaporated milk and 7 oz- which is 1 cup- sugar). You can also use half-and-half, whipping cream, coconut milk, coconut cream, or powdered milk mixed to double strength.

Condensed milk is very thick and sweet, so if you just use a can of evaporated milk in its place your recipe will not taste the same. The best substitute for condensed milk is heavy cream plus some sugar, depending on how much condensed milk your recipe calls for.

Condensed milk can be substituted for whole milk in some recipes. Since condensed milk contains a lot of added sugar it may not always be the best choice. Evaporated milk and water are another option.